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Chef Salad Picture

Chef’s Salad

  • Author: Chef Whitney Aronoff
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: Chop
  • Cuisine: American
  • Diet: Vegetarian


This classic American Chef’s Salad has carrots, radish, avocado, and Jack cheese. Fresh sprouts and sunflower seeds make this recipe a balanced meal to enjoy for lunch or dinner.



  • 4 cups Boston lettuce (bib lettuce or butter lettuce)
  • 2 cups fresh spinach or baby kale
  • 3 carrots, matchstick (about 1 cup)
  • 4 radishes, thinly sliced
  • 1 cup sprouts
  • 1 cup shredded jack cheese
  • 1 ripe avocado, diced into chunks
  • ½ cup roasted & salted sunflower seeds
  • Homemade Buttermilk Dressing


  1. Start by making the Buttermilk Dressing. Chill for 30 minutes to set the flavor. Will the dressing is in the fridge, start on the salad.
  2. In a large salad bowl, combine Boston lettuce and spinach. Add matchstick carrots, slivered radish, sprouts and shredded jack cheese.
  3. Add ¼ – ½ cup of dressing and toss well to combine. Add more dressing to taste. Serve into 4 salad bowls. Top with sunflower seeds and avocado. Enjoy.


This salad stores well for 5-7 days for meal prep.

Don’t know how to matchstick carrots? Use a mandolin or sliced carrots in half moons for the same texture.

Chicken pairs well for this salad if you would like added protein.

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